I haven’t done much baking this summer, instead I’ve relied pretty heavily on my crock-pot. I saw these super cute watermelon cookies shared on Instagram made using refrigerated dough and thought they would be delicious made using my Very Vanilla Pudding Cookies recipe. These are so perfect for summer and would be a hit at any backyard bash. Truth be told, I don’t actually like watermelon… but I do love these!
Remember to add green food coloring to tint the cookies. I used a silicone spatula to slice the cookies in half while they were still warm on the baking sheet. Let them cool 1 minute before slicing, and then allow to cool completely before moving to a wire rack. It took quite a bit of icing to cover all of the watermelons. Top the cookies with mini chocolate chips before the icing has time to set.
Take these with my Cheeseburger Cupcakes to your next BBQ or cookout!
- 5 cups powdered sugar
- 4-6 tablespoons milk
- 1 tsp vanilla (optional)
- Slowly add the milk to the powdered sugar using a stand mixer until you've reached your desired consistency (thick enough while still easy to pipe, but not too thin or it will run).
- Add the vanilla and food coloring and incorporate fully (add more powdered sugar now if the consistency has changed).
- Add the icing to a piping bag and decorate the cookies.